recipe reviews for:

Chunky Rhubarb Applesauce

“Our backyard was filled with rhubarb when I was growing up in Illinois, and my mom would always add some to her applesauce. We liked ours tart, but you can adjust the sugar to your taste and depending on the tartness of your apples. This applesauce isn't my only memory of rhubarb...I still remember us kids eating it raw - after we sprinkled it liberally with salt!”

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Reviewed: May 25, 2008

This was a wonderfully simple recipe. The only thing I did differently was to cook it on low in a slow cooker, since I was busy gardening and didn't want to stand over it. I also left the apple chunks a bit larger and simply chopped the applesauce with an old fashioned nut chopper once it was about done. Perfect chunky consistency. I cooked it on low about 3 hours or so. Delicious. A great way to use up all that rhubarb.

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AEMAZA

	Cooking Level: Expert Home Town: Elkland, Pennsylvania, USA Living In: Osceola, Pennsylvania, USA
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Reviewed: Sep. 15, 2007

I made this with Granny Smith apples and the applesauce was good, but by the time it had cooked for about 30 minutes it was complete mush. There were no chunks at all. The result was tasty, but too smooth in texture for my taste. For chunks like the picture shows, it would have to be cooked for a far shorter period of time.

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Reviewer:

Aaron


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